Cinnamon Sugar Pumpkin Bread

Soft, moist pumpkin bread with a crunchy cinnamon sugar topping.

Time 1 hr 15 min

Serving Size 10

Ingredients

1 1/4 Cups all-Purpose Flour
2 Tsp Baking Powder
1 Tbsp Pumpkin Pie Spice
1/4 Tsp Salt, Or To Taste
3/4 Cup Granulated Sugar
1/4 Cup Light Brown Sugar, Packed
3/4 Cup Pumpkin Puree (not Pumpkin Pie Filling)
1/3 Cup Vegetable Oil, Canola Oil, Or liquid-State Coconut Oil (melt In Microwave To Liquify)
1/4 Cup Silk Unsweet Vanilla Almondmilk
2 Tbsp Mild Or medium Molasses
2 Tsp Vanilla Extract

Step 1
Preheat oven to 400°F. Spray three 5"x3"x2" mini loaf pans very well with floured cooking spray or grease and flour the pans. Set aside.
Step 2
In a large bowl, add flour, baking powder, pumpkin pie spice and salt, whisking together to combine. Set aside.
Step 3
In a separate large bowl, add sugars, pumpkin puree, oil, Silk, molasses and vanilla, whisking until combined.
Step 4
Pour the wet pumpkin mixture over the dry ingredients and stir until just combined. Do not over mix.
Step 5
Evenly distribute batter between the 3 prepared pans, filling each about 2/3 full.
Step 6
Evenly sprinkle 1 Tbsp sugar and 1/2 tsp cinnamon over each of the 3 pans. Place pans on a baking sheet and bake for about 40 minutes, or until tops are set and a toothpick inserted in the center comes out clean.

NOTE: Start checking at 30 minutes because all mini pans, ovens and climates vary.
Step 7
Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

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